Chicken Shawarma Crispy Rice Salad

This chicken shawarma crispy rice salad brings the bold flavors of Middle Eastern street food right to your dinner table with a fun crispy twist that turns ordinary rice into something spectacular.

I stumbled upon the crispy rice technique by accident when reheating leftover rice in a hot skillet and now I intentionally make extra rice just so I can crisp it up for this salad. My teenagers who usually turn their noses up at salads actually fight over the last servings because the combination of warm spiced chicken and crunchy rice is that addictive.

Gather Your Ingredients

• 1 lb chicken thighs or breasts: Thighs stay juicier and more tender but breasts work beautifully if you prefer leaner meat. Look for chicken with a pinkish color and avoid any with a grayish tint.
• 2 tbsp olive oil for marinade: Extra virgin olive oil adds a fruity note that complements the spices. Save your fancy stuff for drizzling and use regular olive oil here.
• 2 tsp cumin: This earthy spice is the backbone of shawarma flavor. Toast whole cumin seeds and grind them yourself if you want an extra layer of flavor.
• 1 tsp paprika: Regular paprika adds color and mild sweetness. Hungarian paprika tends to be the most flavorful option at grocery stores.
• 1 tsp garlic powder: Provides even garlic distribution in the marinade without burning like fresh garlic can when grilling.
• Salt and pepper to taste: Kosher salt works best for seasoning meat evenly. I use about 1 teaspoon salt and half teaspoon pepper.
• 2 cups cooked rice that has been cooled: Day old rice from the fridge works perfectly because the drier texture crisps up better. Jasmine or basmati rice are my top choices.
• 1 cucumber diced: English cucumbers have fewer seeds and a thinner skin that does not need peeling. Look for firm cucumbers without soft spots.
• 2 tomatoes chopped: Ripe but firm tomatoes work best so they hold their shape. I love using Roma tomatoes because they have less juice and more flesh.
• 1 garlic clove minced: Fresh garlic in the dressing adds a sharp bite that mellows beautifully when chilled. Choose firm bulbs with tight papery skins.
• 2 tbsp olive oil for dressing: This helps emulsify the tahini and adds richness to coat all the vegetables.
• Water to thin dressing: The amount varies based on your tahini thickness but start with 2 tablespoons and add more as needed.

How to Make It

Marinate the Chicken:

In a medium bowl combine 2 tablespoons olive oil with the cumin, paprika, garlic powder, a good pinch of turmeric if you have it, plus salt and pepper. Whisk these together until you have a fragrant spice paste. Take your chicken pieces and place them in the bowl, using your hands to massage the marinade into every surface of the meat, getting into all the nooks and crannies. The chicken should be completely coated in the rust colored spice mixture. Cover the bowl with plastic wrap or transfer everything to a zip top bag and let it sit at room temperature for 30 minutes. This resting time allows the spices to penetrate the meat and the salt to start breaking down the proteins for more tender chicken. If you are marinating longer than 30 minutes, pop it in the refrigerator but bring it back to room temperature before cooking for even results.

Cook the Chicken:

Heat your grill to medium high heat or place a large skillet over medium high heat on your stovetop. If using a skillet, add just a touch of oil to prevent sticking. Remove the chicken from the marinade and let any excess drip off. Place the chicken on the hot grill or in the hot pan and resist the urge to move it around. Let it cook undisturbed for about 6 to 7 minutes until you see golden brown char marks forming and the edges start to look opaque. Flip the chicken using tongs and cook the other side for another 6 to 7 minutes until the internal temperature reaches 165 degrees Fahrenheit when you insert an instant read thermometer into the thickest part. The outside should be deeply caramelized with some darker bits where the spices have created a crust. Transfer the cooked chicken to a clean cutting board and let it rest for a full 5 minutes. This resting period allows the juices to redistribute throughout the meat instead of running out onto your cutting board. After resting, slice the chicken against the grain into thin strips about a quarter inch thick.

Crisp the Rice:

Heat a large skillet preferably nonstick or well seasoned cast iron over medium high heat until it is very hot. Add 1 tablespoon of oil and swirl it around to coat the bottom. Take your 2 cups of cooled rice and break up any large clumps with your fingers before adding it to the pan. Spread the rice out in an even layer across the entire surface of the skillet and then leave it completely alone. Do not stir, do not shake the pan, just let it sit there for about 4 to 5 minutes. You will start to hear it crackling and popping as the moisture evaporates and the starches caramelize. Use a spatula to peek underneath and check if it has turned golden brown and crispy. Once the bottom is crispy, give it a toss and let the other side crisp up for another 3 to 4 minutes. Alternatively, you can spread the rice on a baking sheet lightly coated with oil and crisp it in your air fryer at 400 degrees Fahrenheit for about 10 minutes, shaking the basket halfway through. The rice should be crunchy like rice crackers with some pieces that are deeply golden.

Prepare the Vegetables:

While your chicken is cooking and resting, prepare all your fresh vegetables so everything is ready for assembly. Take your cucumber and dice it into bite sized pieces about half an inch, leaving the peel on if using English cucumber or peeling it if using regular cucumber with thick waxy skin. Chop your tomatoes into similar sized pieces, removing the core but keeping the seeds and juice because they add flavor. If you have red onion, dice about a quarter of one into small pieces for a sharp bite, or use thinly sliced green onions if you prefer something milder. Roughly chop a handful of fresh herbs if you have them on hand. Parsley and mint are traditional with shawarma but cilantro works too if that is what you love.

Make the Dressing:

In a small bowl or jar, spoon in about a quarter cup of tahini. The tahini might have separated in the jar so stir it well first before measuring. Add the juice of one large lemon which should give you about 3 tablespoons of juice. Drop in your minced garlic clove along with 2 tablespoons of olive oil and a good pinch of salt. Start whisking vigorously and the mixture will seize up and become very thick and paste like at first. This is normal and exactly what should happen. Now start adding water one tablespoon at a time while continuing to whisk. As you add water the dressing will magically transform from a thick paste into a smooth creamy sauce. Keep adding water and whisking until you reach a consistency that is pourable but still creamy, similar to ranch dressing. Taste it and adjust the seasoning with more salt or lemon juice if needed. Transfer the dressing to the refrigerator and let it chill for 15 minutes which allows the garlic flavor to mellow and the dressing to thicken slightly.

Assemble the Salad:

Now comes the fun part where you bring everything together. Start with your crispy rice as the base layer, dividing it among four shallow bowls or plates. You want enough rice to create a substantial crunchy foundation. Arrange the sliced shawarma chicken on top of the rice, fanning the pieces out so you can see those beautiful spice coated edges. Scatter your diced cucumber and chopped tomatoes all around the chicken, distributing the vegetables evenly so every bite has some of everything. If you prepared onions and fresh herbs, sprinkle those over the top as well. Drizzle the chilled tahini dressing generously over the entire bowl, making sure to get some on the chicken, vegetables, and rice. The dressing will seep down into the crispy rice and create pockets of creamy texture against the crunch. If you love pickles, add some pickled turnips or cucumbers as a garnish for that authentic shawarma shop experience. Serve immediately while the rice is still crispy and the chicken is warm.

The tahini in this recipe is my secret weapon for creamy dreamy dressings that taste restaurant quality. I buy tahini from Middle Eastern markets where it is fresher and less expensive than grocery store versions. My family has been making variations of this salad ever since I brought the idea home from a food festival where a vendor was serving shawarma bowls and I became obsessed with recreating that experience.

Flavor Boosters

No tahini on hand or dealing with a sesame allergy? Make the dressing with Greek yogurt mixed with lemon juice and garlic for a tangy creamy alternative. You can swap the chicken for boneless lamb, beef sirloin, tofu or chickpeas for a plant based version. If you do not have all the individual spices, use store bought shawarma seasoning or even curry powder as a substitute. Quinoa or cauliflower rice work in place of regular rice—just watch the latter carefully as it crisps faster. Add red onion, fresh herbs like parsley and mint, or pickled turnips for extra Middle Eastern flavor.

Serving Suggestions

This salad shines as a complete one bowl meal but is great with warm pita or naan. Add hummus, baba ganoush, or raw veggies for dipping, and serve with mint lemonade or ayran to complete the feast. For a crowd, serve everything deconstructed on a platter and let everyone build their own bowls. The crispy rice is also delicious as a base for other protein salads.

Creative Twists

Add chickpeas for more protein and fiber, crumble feta cheese over the top, or mix in pomegranate seeds for sweet tart contrast. Try different spice blends or adapt with seasonal veggies. Experiment with grilled vegetables, different herbs, or a swirl of spicy chili oil for extra punch.

With its winning combination of warm spices, crunch, and fresh salad, this recipe brings everyone to the table. Enjoy every vibrant bite and make it your own every time you serve it.

Common Questions About This Recipe

→ How do you get rice crispy for this salad?

Use cooled, cooked rice and fry in a hot skillet with olive oil until golden and crunchy. Alternatively, crisp the rice in an air fryer at 400°F for about 10 minutes.

→ What cut of chicken is best?

Both chicken thighs and breasts work well; thighs provide extra juiciness and flavor, while breasts offer a leaner option.

→ Can I prepare the components ahead of time?

Yes, you can marinate and cook the chicken in advance, prep the rice, and chop vegetables. Assemble and dress just before serving for best texture.

→ Is the dressing adjustable?

Absolutely. Adjust the dressing's thickness with water and balance taste by increasing lemon, garlic, or tahini to your preference.

→ Are there vegetarian options?

For a meatless version, substitute the chicken with roasted chickpeas or tofu marinated in the same spices for delicious results.